Name: "I Swear it's Sausage" Chili
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 2 tbsp. olive oil; 1/2 log soy sausage (such as Gimme Lean); 1 c. diced onion; 1/2 c. diced carrots; 1 tbsp. chopped garlic; 1 tbsp. hot chili powder; 1 tsp. ground cumin; 1/2 tsp. dried oregano; 1/2 tsp. kosher salt; 1 c. beer; 1 can pinto beans; 1 can tomatoes; 1 c. frozen corn kernels; c. Chopped cilantro; 8 toaster corn cakes; light sour cream; 1 whole avocado; Monterey Jack cheese

Step 1Heat 1 tablespoon of the oil in a large skillet over medium heat. Sauté soy sausage, breaking it into crumbles, until well browned, about 5 minutes; transfer to a small bowl.

Step 2Add remaining oil to skillet over medium heat. Add onion and carrot and sauté 6 minutes or until tender. Add garlic, chili powder, cumin, oregano, and salt; sauté 1 minute, then stir in soy sausage. Add beer, pinto beans, and tomatoes, and bring to a boil. Reduce heat to low, cover, and simmer 15 minutes. Stir in corn and simmer 5 minutes longer.

Step 3Remove chili from heat; stir in cilantro.

Step 4Toast corn cakes; transfer to plates (2 cakes per serving) and spoon chili on top. Garnish with sour cream, avocado, and cheese, if desired.